Last September, Thomas and I took a weekend trip to Milan, Italy to celebrate the wedding of our close friends. On our first night in Milan, we visited the “Mercato Centrale Milano“, which translates to Central Market of Milan. After becoming slightly overwhelmed at the amount of food choices we had (so many delicious looking Italian dishes to choose from), we decided to go for pasta, of course. Thomas had a classic carbonara and I had trofie pasta with pesto. Let me tell you, it did not disappoint.
Now back in the Netherlands, I was craving this dish again and decided to try to do it myself. Luckily, I had brought with me a package of “trofie” from a supermarket close to the wedding venue. This trofie pasta with pistachio pesto and creamy burrata makes a delicious comfort meal that can be served for any occasion. This dish is also great for hosting, as with just a few simple steps, you can create a gourmet dish that’s sure to impress.
What is Trofie Pasta?
Trofie pasta is a traditional Italian pasta originating from Liguria, known for its unique twisted shape. Made from durum wheat flour and water, it boasts a dense texture that perfectly complements hearty sauces and pestos.
Trofie Pasta with Pistachio Pesto & Burrata Recipe
Ingredients You’ll Need:
- 300g trofie pasta
- 1 cup shelled pistachios + extra for garnishing
- 2 cloves garlic
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 2 balls of burrata cheese
How to Make:
- Cook trofie pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a food processor, combine pistachios, garlic, basil, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly pour in the olive oil until the mixture forms a smooth pesto.
- Toss the cooked trofie pasta with the pistachio pesto until well coated.
- Divide the pasta among serving plates and top each portion with a generous dollop of burrata cheese.
- Garnish with additional basil leaves and a sprinkle of crushed pistachios, if desired. Serve immediately and enjoy!
Tips from Chef Mar:
Cooking techniques:
- Toasting the pistachios before making the pesto enhances their nutty flavor. Simply spread them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until lightly golden.
- For a smoother pesto, blanch the basil leaves in boiling water for 15 seconds, then transfer them to an ice bath before using.
- Burrata is best served at room temperature to allow its creamy center to fully shine. Remove it from the refrigerator 30 minutes before serving.
- For perfectly cooked trofie pasta, be sure to salt the boiling water generously before adding the pasta. This helps to season the pasta from within and enhances its flavor.
Other tips:
- Creamy Pesto: For a creamier pesto sauce, you can add a spoonful of ricotta cheese or a splash of heavy cream to the mixture before tossing it with the pasta.
- Storing Leftovers: Store any leftover pistachio pesto in an airtight container in the refrigerator for up to one week. To prevent it from oxidizing, you can drizzle a thin layer of olive oil on top before sealing the container.
- Reheating Tips: When reheating leftover pasta, avoid using the microwave, as it can make the burrata cheese rubbery. Instead, gently reheat the pasta in a skillet on the stovetop over low heat, adding a splash of water or olive oil to prevent it from drying out.
Wine Pairing Suggestions:
- Crisp White Wine: Pair this dish with a light and refreshing white wine such as Pinot Grigio or Sauvignon Blanc. The acidity of the wine will complement the creamy burrata and bring out the flavours of the pesto.
- Rosé: A dry rosé with notes of strawberries and herbs can also be a delightful pairing, offering a refreshing contrast to the richness of the dish.
- Sparkling Wine: For a celebratory touch, consider serving this pasta with a glass of sparkling wine like Prosecco or Champagne.
Variations for this Recipe:
- Substitute pine nuts or almonds for pistachios for a different flavor profile.
- Add a squeeze of lemon juice to the pesto for a hint of brightness.
- Incorporate sun-dried tomatoes or roasted red peppers for extra depth of flavor.
Frequently Asked Questions:
How long to cook trofie pasta? Trofie pasta typically takes around 10-12 minutes to cook until al dente. Be sure to follow the instructions on the package for the best results.
Best sauce for trofie pasta? Trofie pasta pairs beautifully with creamy sauces like pesto, as well as rich tomato-based sauces or simple olive oil and garlic preparations.
How to make trofie pasta? While making trofie pasta from scratch is a labor of love, you can often find it pre-made in specialty Italian markets. However, if you’re feeling adventurous, you can try shaping it at home using a combination of durum wheat flour and water, rolled and twisted into small pieces.
Enjoy the delightful combination of flavors and textures in this trofie pasta with pistachio pesto and burrata, a dish that’s as good looking as it is delicious!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
Trofie Pasta | Pistachio Pesto & Burrata
Ingredients
- 300 g trofie pasta
- 1 cup shelled pistachios + extra for garnishing
- 2 cloves garlic
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 2 balls of burrata cheese
Instructions
- Cook trofie pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a food processor, combine pistachios, garlic, basil, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly pour in the olive oil until the mixture forms a smooth pesto.
- Toss the cooked trofie pasta with the pistachio pesto until well coated.
- Divide the pasta among serving plates and top each portion with a generous dollop of burrata cheese.
- Garnish with additional basil leaves and a sprinkle of crushed pistachios, if desired. Serve immediately and enjoy!
Notes
- Serving Size: 1 serving
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 400mg
- Total Carbohydrates: 45g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 18g
I HOPE YOU LIKED THIS TROFIE PASTA WITH PISTACHIO PESTO & BURRATA! IF YOU LIKED THESE RECIPES, HERE ARE OTHER RECIPES YOU MIGHT LIKE AS WELL:
BUTTERNUT SQUASH ORZO WITH GOAT CHEESE & SAGE
ROASTED VEGETABLE POLENTA (VEGETARIAN)
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
